Chicken and mushroom fricassée

Chicken and mushroom fricassée
  • Serves icon Serves 2
  • Time icon Ready in 20 minutes

Transform a ready-roasted chicken into this decadent chicken and mushroom fricassée recipe.


  • 1 small ready-roasted chicken
  • 300g tub fresh mushroom pasta sauce
  • 250g baby chestnut mushrooms
  • Juice of ½ lemon
  • 75ml half-fat crème fraîche
  • A handful chopped fresh parsley
  • Cooked rice and a wedge of lemon, to serve


  1. Remove the meat from the chicken, discarding the skin and bones, and tear into bite-sized pieces. Set aside.
  2. Heat the fresh mushroom sauce for pasta in a large frying pan over a medium heat, until just simmering.
  3. Stir in the baby chestnut mushrooms, halved, the lemon juice and half-fat crème fraîche and cook for 3-4 minutes.
  4. Stir in the chicken and cook for a further 3-4 minutes, until heated through. Stir in a the fresh parsley, season to taste and divide between plates.
  5. Serve with the remaining lemon, quartered, to squeeze over, and some cooked rice.


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